Super Soft Milk Bread Buns

Milk bread is one of my favorite types of bread. It’s uber soft and very lightly sweet, but not sweet enough to be considered a sweet or dessert bread. I happily make these milk bread buns to go with dinner. Milk bread sometimes is called Hokkaido or Shokupan, as it was developed in Japan. In japan, it is often like our white bread. A basic bread that is cut and sliced for sandwiches.

Milk bread uses a technique called Tangzhong which makes a paste from milk and flour (sometimes milk, water, and flour) cooked briefly on the stove. This paste is added to the dough for two reasons: first, it helps keep it extra soft, and second it helps the bread keep longer, as well as keeping it from drying out as quickly. Breads like brioche are often soft but these take the cake. Eating milk bread buns is like little pieces of clouds or a bread version of cotton candy.

Honestly, I could probably eat these milk bread buns daily. This recipe makes the dough into buns, but you can very easily transform this into a loaf if you prefer (Japanese Milk Bread Loaf). I also created some dessert versions if you try these (or skip straight to) and want to have a sweeter version: Chocolate Malt Milk Buns or Milk Bread Chocolate Babka. One is a chocolate bun stuffed with chocolate and a chocolate glaze, and one is a standard milk bread swirled with dark chocolate filling.

Baking Tips

When I first began baking milk bread buns, I would usually divide the dough into 12 portions and bake them in a 9×13 pan. You can definitely do that and your bread will be a little bit smaller portioned and the rolls will touch less as they bake. I want to stress that these rolls were equally delicious. However, I started baking them in a 9×9 pan and I really prefer that.

The rolls bake up much taller and all the sides touch so only the one outer edge has any form of crust. It just increases the tenderness ever so much. However, these rolls are so delicious you will probably want larger rolls so it’s a win win.

Additionally, I want to say with bread in general it’s very hard to OVER knead. It’s possible, don’t get me wrong, but it’s hard to do. It’s easier to over proof or over bake. Now the key with milk bread buns is making sure the dough is sufficiently kneaded. Make sure it passes the window pane test. I often let my dough knead for 20 minutes after adding the butter. Your patience will be rewarded in bread softness.

Milk Bread Buns Key Ingredients

• Tangzhong – This paste or roux adds a lot of the wonderful texture to the bread. It both helps keep the bread soft longer, and adds additional softness when it’s first baked. It’s a very easy and quick step, taking five minutes or less.
• Milk – Obviously, as you might assume, milk bread buns use milk. When you use milk in bread, the fat adds flavor and tenderness that water doesn’t quite have the same power as water does.
• Baker’s Dry Milk – Now, you might wonder why bread that is made from milk needs milk powder. Baker’s dry milk is milk that has been heated to a very high temperature, killing the enzymes that weaken gluten. This adds the fats without compromising the gluten and really does make the loaf a lot softer. This bread IS very soft without it, but it’s one ingredient I personally don’t skip.